Vce Food Technology

VCE FOOD TECHNOLOGY WORKSHEET 4 MAKING MERINGUES

Key knowledge

 Role of fats and oils, salt and sugar in food preparation and processing  Changes in physical and chemical properties of food during preparation and processing  Functional properties of key foods and their role in food preparation and processing

Key skills

 Prepare key foods from each of the key food groups, recognising properties of specific categories of key foods identified in the key knowledge  Compare sensory and physical properties of selected key foods before and after food preparation and processing  Prepare key foods to demonstrate functional properties in food preparation and processing, including denaturation and coagulation, aeration, dextrinisation and gelatinisation

Investigate the denaturation of egg protein in meringues by varying the amount of sugar added per eggwhite.

Recipe: Meringues

Ingredients 2 eggwhites 6 tablespoons caster sugar 6 drops of vanilla

Method 1. Preheat oven to 150°C 2. Line tray with baking paper VCE FOOD TECHNOLOGY WORKSHEET 4 3. Separate two eggwhites from egg yolks and place in two separate bowls. (Save the egg yolks for later.) 4. Using an electric beater, whip each eggwhite until at soft peak stage. 5. Gradually add amount of sugar in table below to each bowl, ensuring that you add equal proportions each time. 6. Beat each eggwhite until sugar dissolves. 7. Pipe or spoon mixture into meringue cases, taking note of how much sugar is in each eggwhite mixture. 8. Place in oven and bake for 30 minutes or until firm and dry. Check after 20 minutes. Turn oven down to 120°C if browning.

Eggwhite 1 Beat with 2 tablespoons sugar Eggwhite 2 Beat with 4 tablespoons sugar

Complete the table

Sensory properties

Eggwhite 1

Eggwhite 2

Questions 1. Outline the changes that occur to the eggwhite when beaten to a soft peak stage. ______2. How did you test to see if the eggwhite was beaten to a soft peak stage? ______VCE FOOD TECHNOLOGY WORKSHEET 4 ______

3. Identify one functional property of eggwhite in this recipe. ______

4. Compare and describe the sensory properties of the two meringues. ______

5. Provide reasons for the results obtained, making note of the role of the sugar when making meringues. ______

6. How much sugar per eggwhite would you use to make a soft meringue topping such as for lemon meringue pie? VCE FOOD TECHNOLOGY WORKSHEET 4 ______

7. How much sugar would you use when making a crisp, firm meringue basket to be filled with ice-cream or fruit? ______

8. Explain the possible advantage of using caster sugar compared to normal A1 sugar. ______

9. Make a confectioner’s custard using the 2 egg yolks. Serve the custard in the cases with fresh fruit such as strawberries, kiwifruit and mandarin.

Tips for beating eggwhites The eggwhites should be at room temperature. Place the eggs in a bowl of warm water if they have just come from the refrigerator. Better results will be achieved if the eggs are beaten in a metal or glass bowl rather than a plastic bowl.